*Cultured Mussels as opposed to the wilder picked mollusc...these mussels have very little grit and barnacles. They are sweeter, tender and plumper which usually yields a meatier flesh.

If not planning on cooking the shellfish on the same day of purchase...store them at the back of the refrigerator by keeping them moist in a bowl covered with a damp cloth. Do not place them in water or in an air-tight container. It’s highly suggested to cook them in the very short term or at least respecting the dates given to you by the fish monger.

** Roquefort cheese is considered by many to be the "King of cheeses". This very specialized pungent cheese is created only from the milk of sheep especially bred for the Roquefort variety of blue type cheeses. The aging process takes place in particular damp aired limestone caverns found under the village of Roquefort-sur-Soulzon.

. There are no real substitutes for this unique cheese...however, if absolutely necessary...here are some acceptable alternatives you can select from the families of Blues, Stiltons or Gorgonzola cheeses.Note: It's best to get your cheese monger to guide you concerning the specific the dish you're making.

*** Arrowroot flouris an edible starch and a great gelatine substitute also.

This flour is derived from the roots of the West Indian plant known as the Maranta Arundinacea.

It is a natural white powdered substitute that can be used as a thickening agent just as cornstarch is so commonly used. The flavour arrowroot flour imparts is fairly tasteless and neutral. Important note: To avoid a ‘slimy’ consistency...it is best to add the arrowroot thickened dairy liquid towards the very end of the meal preparation.

Buying tip:Since this special product is more expensive than cornstarch you should be aware of the following: Research has shown that arrowroot is often adulterated with potato starch, that affects all the benefits of arrowroot vs. cornstarch. To identify pure arrowroot, you should observe its texture, which is fine, light, pure white, and odourless.ref.:

﻿PREPARATION:

. In a large cleaned bin or sink...place mussels within cold water and a tablespoon of salt. Let them soak temporarily.

. Meanwhile, prepare the thinly sliced onion. Afterwards, in a very large deep skillet or pot...warm the olive oil and butter on medium heat. Sauté the onions well. Lower the heat slightly and cover the skillet for about 15 minutes for the caramelization to take place.

. Back to continuing to prepare the mussels: If there are any visible hairy tufts (beards)...snip them off with a scissor. Note: apparently, tearing them off may damage the interior meaty part. Important: When mussels seem opened...give them a good finger tap to see if they respond by closing back up. If this doesn't happen, it is important to discard these along with any other cracked shelled ones because they are no longer alive. Lightly scrub and rinse the shells under cool running water and place them in a strainer over a bowl of very cold water or ice cubes. They have to remain cold at all times!

. Back to the cutting of the red pepper and fennel bulb. Once, thinly sliced...add them to the caramelized onions and continue cooking on Medium heat until tender. The salt, garlic(s) and dried herbs should be added now.

. At this point...pour the Sambuca liquor over the vegetables and let alcohol evaporate for about 1 minute.

. While the vegetables continue cooking...prepare the creamy cheese mix: In a small bowl, pour a little bit of milk to the arrowroot flour and whisk away the lumps. Add to this, the chunked Roquefort cheese and continue mixing while adding the rest of the milk. Set aside.

. Raise the heat to medium-high and add the creamy cheese mix to the vegetables.. Once the cheese mix comes up to a bare boil...dump all the mussels at once. Give them a good quick stir to blend them in properly.

. Cover the skillet tightly with lid for about 3 minutes. Afterwards, uncover and give the mussels another quick stir so that the creamy mix integrates itself uniformly. Cover again to cook another 4 minutes until they are all well steamed, opened and slightly loosened from their shells. . Be careful not to overcook the mussels because they will disappoint since they will become tough and somewhat dry.Important:When serving...discard any mussels which have not opened.

. Mussels cooked this way are best served in deep dishes along with crusty bread for dunking into that creamy smooth broth.

. Also, don't forget to place a big bowl to easily discard those empty shells as you're delighting over those meaty mussels ;o)

Although a few incredibly appetizing mussel recipes have been eaten at our table...

this particular dish turned out to be a delicacy like no other I've had...the pleasure of concocting with the mollusc.

Therefore, there still is some time to try making these yourself...you won't regret it.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.